"I just finished reading, printing out and filing in a 3-ring binder all back-issues of your delightful and informative Treasure Maps newsletter. WOW! is all I can say - Each issue is chock-full of great info and reference items - helpful hints, great articles and something to go back to when you need a helping hand. You are one of the best kept secrets on the net. I'm going to tell all of my genealogy friends about Treasure Maps. Thanks again." (Carllene Marek) more  
Helpful & Free Since 1995 more

The best Beef Stroganoff you will ever eat!

I have never had any Beef Stroganoff that even came close to this dish that my mother Jeri O. Bubert makes.

This is still one of the number one requested meals in our family. Just let it slowly cook and it will melt in your mouth. Your family will love this one!





  • 2 lbs. boneless steak or good stew beef
  • 1 cup chopped onions
  • enough oleo to brown meat
  • 1 to 2 cups water with 2 bouillon cubes
  • 1 clove garlic-mashed
  • 3 tablespoons flour
  • 3/4 tablespoons salt
  • dash of pepper
  • 1/2 cup sour cream
  • cooked noodles or rice

Brown meat in oleo (margarine or butter), add garlic, onion and seasonings.

Add bouillon and cook till tender (very slow heat). It is best if you cook it for 2 to 3 hours.Just before serving, add sour cream. Serve over noodles or rice with salad and rolls.

Judi Assony writes:

"Hi, I have been using your basic recipe for Stroganoff for years (30+) Mine also calls for mushrooms and/or mushroom soup. My addition to the recipe has been hot hungarian paprika. Since I have a gourmet cook in the family I call this Peasant Stroganoff, as the --quote/unquote "real version" calls for Fillet of beef, not stew beef. Well I had never heard of that version until I had been eating mine for years!"

Back to Old and Treasured Recipes

Copyright 1995-2007 by Robert Ragan - All Rights Reserved.